Manufacturing method of Vegetable Kimchi Sauce

The present invention relates to a manufacturing method of a vegetable kimchi sauce, capable of providing a kimchi sauce preserving the unique fermented taste and aroma of kimchi seasoning, manufactured from plant-based ingredients to reduce the risk of allergic reactions, and providing kimchi sauce...

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Bibliographische Detailangaben
1. Verfasser:	NOH, EUN JEONG
Format:	Patent
Sprache:	eng ; kor
Schlagworte:	CHEMICAL RIPENING OF FRUIT OR VEGETABLES FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	The present invention relates to a manufacturing method of a vegetable kimchi sauce, capable of providing a kimchi sauce preserving the unique fermented taste and aroma of kimchi seasoning, manufactured from plant-based ingredients to reduce the risk of allergic reactions, and providing kimchi sauce that vegetarians can also consume. 본 발명은 식물성 김치소스의 제조방법에 관한 것으로, 김치 양념 특유의 발효된 맛과 향을 살릴 수 있는 김치소스를 제공하며, 식물성 원료로 제조되어 알레르기 유발 위험을 줄이고, 채식주의자들도 섭취할 수 있는 김치소스를 제공한다.